Yield: 6 drinks
DIRECTIONS
For each drink, fill a 14- to 16-ounce tumbler three-quarters full with ice. Fill each glass two-thirds full with Prosecco, add 2 ounces of the Aperol, a splash of sparkling water, and an orange slice, and stir. Serve ice cold.
Yield: about 6 drinks
Â
Wash and drain the strawberries. Puree strawberries carefully in a blender just until smooth. Don’t overdo the blending. Squeeze juice from the lime and add to the puree. Place strawberry puree in tall glasses (Champagne flute preferred), about an inch high. Pour Champagne over strawberry puree, then give the drinks a stir. Decorate with fresh strawberries and serve.
Muddle cherries and bourbon in a cocktail shaker. Add lemon juice and shake. Pour into two champagne glasses; top with champagne and dash of bitters.
Colonial's Champagne
Shake gin, lemon juice and simple syrup with ice. Strain into a champagne flute and top with sparkling wine. Garnish with a twist of lemon zest.
Mix all liquid ingredients together in your favorite mug. Garnish and enjoy!
Mix cognac, lemon juice, simple syrup in a shaker of ice and shake until chilled. Strain into champagne flute and top with chilled champagne.
Lightly muddle 6 blueberries in a shaker. Combine remainder of ingredients except Prosecco in the shaker with ice and shake vigorously. Double strain into a champagne flute and add a splash of Prosecco. Garnish with blueberries in the glass or on a skewer.
Pour the Mathilde liqueur into a champagne flute and top with Toso Brut. Garnish with fresh fruit or herbs.
2 oz. Citadelle Gin
½ oz. St-Germain Elderflower Liqueur
4 oz. La Gioiosa Prosecco
Garnish: mint leaves, cucumber
Add gin and elderflower liqueur to a shaker with ice. Shake and strain into a stemless wine glass and top with Prosecco. Garnish with mint leaves and/or cucumber slices.
Mix all ingredients and pour over ice into a cocktail glass. Garnish with cucumber spear, blackberries, and a rosemary sprig.
Add all of the ingredients together in a blender, blend and serve. Garnish with a sliced strawberry.
Combine crème de cacao and strawberry syrup in the bottom of a champagne flute and stir together. Pour chilled sparkling wine in flute and garnish with a strawberry on rim of glass.
In a shaker of ice, pour Limoncello, vodka and Cointreau. Shake for an extended period – at least 20 seconds. Pour this medley into a tall fluted glass. Fill the rest of the glass with Prosecco. Add a touch of grenadine and stir gently, and drop a maraschino cherry into the glass.
